As autumn gets darker and darker, slowly drifting into an icy frost, I found myself questioning what I was doing. I noticed a deep uncertainty in my new path of working for myself. I was worried I couldn't inspire myself, yet alone others and that led to a lack in creativity, which just made me feel worse and worse. But as this weekend passed I realized I am someone. Not just a face of food or photography and I want to show that through so many directions. I refuse to let my life melt together and pass by as quick as the sun sets now. I am going to further my skills and love of food as promised! No more excuses. Just damn good food and happiness. 

Oh, high school. Every morning I would wake up exactly 15 minutes before the bus pulled up to my fog coated driveway. I'd slowly stride into the dark kitchen where I would make my coffee and oatmeal in a to-go coffee cup, all tire eyed. Then I'd rush to do my decent makeup and hair before actually running out the beige door to the icy hearted bus driver.

Oatmeal still makes me dwell on those hasted, gloomy mornings. But on the positive side, it taught me how to make quick oatmeal like a pro. Well, if there was ever an oatmeal professional, I'd guess I would be it. This oatmeal topped with candied nuts is too die for with energy galore and autumnal flavor. 

Thoughts of New York autumn's lead to apple orchards around every bend, burnt orange leaves on the mucky ground, and cold nights spent drowned in ancient family blankets. This past weekend, my boyfriend and I made the long journey to one of our favorite places; New York ski country. Ski country is nestled in the Appalachian Mountains about an hour south of Buffalo. The drive is humbling with small beauty marks waiting to be discovered everywhere.

When autumn and winter hits, we seem to lose the desire to cook with farm fresh ingredients. One of my dreams as a young chef, was to be able to host dinner parties with friends with the most elegant food to join us. With these three starter recipes, I wanted showcase all that autumn has to offer in its harvest in that dinner party setting. The three recipes make enough for 20 guests. This menu consists of several ingredients that we associate with the seasonal change and some that may surprise you.

Growing up in Upstate New York has given me the most mesmerizing golden, crisp autumns each year. While most people here hate when falls slips into view because it means snow will be falling in a few short months, I live for it. There is nothing better to me than going with my boyfriend on a Monday to a local farm and picking the brightest green granny smith apples my eyes have ever seen or getting together with some friends on the weekend and carving pumpkins, not well I might add.